Coffee regions
Kenya Coffee origin
Explore coffee-growing counties and regions across Kenya. Select a county below the map to view regional details.
About Kenyan coffee
One of the worldâs most sought-after origins
Kenyan coffee is recognised globally for its clarity, brightness, and complex flavour profiles. The combination of high altitude, volcanic soils, and distinct varieties creates a cup that is often described as wine-like, with vibrant acidity and fruity notes.
Coffee is grown mainly in the central highlands and the Rift Valley, including counties such as Nyeri, Kirinyaga, Murangâa, Kiambu, Embu, Meru, and parts of the western and Rift regions. Smallholder farmers deliver cherry or parchment through cooperatives to licensed mills, where coffee is processed and graded before being sold at the Nairobi Coffee Exchange.
Arabica focus
Kenya grows almost exclusively high-quality Arabica (Coffea arabica), suited to high-altitude regions.
Altitude & climate
Coffee is grown at roughly 1,400â2,100 m in volcanic soils, with distinct wet and dry seasons.
Distinct varieties
Notable varieties include SL-28, SL-34, Ruiru 11, and Batian, each with distinct cup profiles.
Bright, complex cup
Kenyan coffees are known for bright acidity, full body, and fruity or wine-like flavours.
Coffee regions
Explore counties and regions on the map
Use the county buttons below the map to view varieties, altitude, and flavour profiles for each coffee-growing county.
Hover over a county on the map to see varieties, altitude, and flavour notes. On touch devices, tap a county. The legend shows premium, established or growing, and emerging regions.
Overview
Kenya Coffee origin
Hover a county on the map (or tap on a phone) to explore its varieties, altitude, and flavor profile.
Value chain
Coffee from farm to Nairobi Coffee Exchange to buyers
Kenyan coffee moves from growers through cooperatives to mills for processing and grading, then to the NCE auction where licensed brokers facilitate sales to buyers.
Farm
Growing & harvesting
Farmers and estates grow coffee across Kenyaâs highlands. Ripe cherries are harvested and delivered to cooperatives or estate collection points as cherry or parchment.
Cooperative
Aggregation & delivery
Cooperatives aggregate smallholder production from members, manage collection and delivery to mills, and ensure traceability. Parchment is delivered to licensed mills for processing.
Mill
Processing & grading
Mills hull and clean parchment into green coffee. Grading is done by screen size (e.g. AA, AB, PB, C), defect count, and quality. Only coffee meeting the prescribed grade and quality standards is prepared for NCE sale.
Nairobi Coffee Exchange
Auction & price discovery
Licensed brokers conduct weekly auctions at the NCE. Graded lots are sold through transparent, competitive bidding. Prices are discovered in the open market under CMA oversight.
Buyers
Settlement & export
AFA-licensed buyers participate in bidding, settle trades within prescribed timelines, and take delivery. Coffee then moves to export, roasting, or local consumption.
How grading is done
At the mill, green coffee is graded by screen size (e.g. AA for large beans, AB, PB for peaberry, C), defect count, and quality according to prescribed standards. Only lots that meet the required grade and quality are accepted for sale at the NCE. This ensures buyers receive consistent, traceable lots aligned with Kenyaâs reputation for high-quality Arabica.
Nairobi Coffee Exchange
Kenya is a top global producer of high-quality Arabica. Trading is coordinated through the NCE auction systemârenowned for bright acidity, clarity, and complex flavor profiles.
From Crop to Cup
Quality at every stage